2 tbsp olive oil
1 onion, roughly chopped
2 celery sticks, sliced
2 small carrots, chopped
1 bay leaf
1 rosemary sprig
3 garlic cloves, sliced
1 leek, cleaned and roughly sliced
400 g (14 oz) can of plum tomatoes
500 g (1 lb 2 oz) prepared squash
or pumpkin, cut into cubes
1.5 L (2 3/4 pints) water
2 x 400 g (14 oz) cans of beans (borlotti/cranberry, red kidney, cannellini/white kidney beans or a mix), or 250 g (9 oz) dried beans, soaked overnight or for 8 hours, cooked and drained
100 g (3 1/2 oz) pasta (ideally small shapes, such as shells)
15 g (1/2 oz) parsley, leaves picked
and finely chopped
Salt and black pepper
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